Solubility, Heat-Induced Gelation and Pepsin Susceptibility of Cruciferin Protein as Affected by Subunit Composition.
- Published in:
- Food Biophysics, 2015, v. 10, n. 2, p. 103, doi. 10.1007/s11483-014-9370-3
- By:
- Publication type:
- Article
Works matching IS 15571858 AND DT 2015 AND VI 10 AND IP 2
Results: 12
1
2
Effects of Xanthan Gum Additions on the Viscoelasticity, Structure and Storage Stability Characteristics of Prebiotic Custard Desserts.
- Published in:
- Food Biophysics, 2015, v. 10, n. 2, p. 116, doi. 10.1007/s11483-014-9371-2
- By:
- Publication type:
- Article
3
Properties of Poly (ethylene oxide)/ whey Protein Isolate Nanofibers Prepared by Electrospinning.
- Published in:
- Food Biophysics, 2015, v. 10, n. 2, p. 134, doi. 10.1007/s11483-014-9372-1
- By:
- Publication type:
- Article
4
Mapping Moisture Sorption Through Carbohydrate Composite Glass with Fourier Transform Near-Infrared (FT-NIR) Hyperspectral Imaging.
- Published in:
- Food Biophysics, 2015, v. 10, n. 2, p. 207, doi. 10.1007/s11483-014-9376-x
- By:
- Publication type:
- Article
5
Self Crowding as a Determinant of egg white Photostability.
- Published in:
- Food Biophysics, 2015, v. 10, n. 2, p. 155, doi. 10.1007/s11483-014-9377-9
- By:
- Publication type:
- Article
6
Physicochemical Properties of Chitin and Chitosan Produced from Medicinal Fungus ( Fomitopsis pinicola).
- Published in:
- Food Biophysics, 2015, v. 10, n. 2, p. 162, doi. 10.1007/s11483-014-9378-8
- By:
- Publication type:
- Article
7
Effect of Molecular Weight Reduction, Acetylation and Esterification on the Emulsification Properties of Citrus Pectin.
- Published in:
- Food Biophysics, 2015, v. 10, n. 2, p. 217, doi. 10.1007/s11483-014-9380-1
- By:
- Publication type:
- Article
8
Physicochemical Characterization of Protein Hydrolysates Produced by Autolysis of Jumbo Squid ( Dosidicus gigas) Byproducts.
- Published in:
- Food Biophysics, 2015, v. 10, n. 2, p. 145, doi. 10.1007/s11483-014-9374-z
- By:
- Publication type:
- Article
9
Soy β-Conglycinin−Curcumin Nanocomplexes for Enrichment of Clear Beverages.
- Published in:
- Food Biophysics, 2015, v. 10, n. 2, p. 195, doi. 10.1007/s11483-014-9386-8
- By:
- Publication type:
- Article
10
Acid-Induced Aggregation and Gelation of Sodium Caseinate-Guar Gum Mixtures.
- Published in:
- Food Biophysics, 2015, v. 10, n. 2, p. 181, doi. 10.1007/s11483-014-9387-7
- By:
- Publication type:
- Article
11
Effect of Flour, Gelatin and Salt on Water Status of Tomato Sauce.
- Published in:
- Food Biophysics, 2015, v. 10, n. 2, p. 129, doi. 10.1007/s11483-014-9369-9
- By:
- Publication type:
- Article
12
Using High Pressure Homogenization (HPH) to Change the Physical Properties of Cashew Apple Juice.
- Published in:
- Food Biophysics, 2015, v. 10, n. 2, p. 169, doi. 10.1007/s11483-014-9385-9
- By:
- Publication type:
- Article